Pan sauces are great, simple and full flavored, easy and practical. Similarly, pan vinaigrettes prompt inspiration and adaptation as a dish is finally assembled. Over the years, I have become enamored with a simple pan vinaigrette of brown butter and balsamic vinegar. We use it to dress ramp ravioli as well as braised monkfish. The flavors balance each other and may be adjusted to the ingredients on hand. Consequently, I have spent a fair amount of time trying to fine tune and polish what began as a simple basic spur of the moment sauce. I also wanted to have a consistent product which could be easily drawn upon at a moments notice. I truly enjoy the idea of pan sauces and vinaigrettes, but I needed to have one which is mess free during the moment of service. Thus I began my development of a balsamic-browm butter puree. I balanced the sweetness of the balsamic with some sherry vinegar and added salinity with soy sauce. Now I can add and place the exact amount of "pan vinaigrette" where I want. Today I was able to apply it to a dish of sauteed scallops and avocado with epazote and wild char roe.